Butternut Squash Risotto Recipe
Recipe By Self Proclaimed Foodie
Homemade roasted butternut squash risotto is an easy stove top recipe made with chicken broth, white wine, sage, and pecorino romano. it is the best fall side dish recipe can easily be made vegetarian by using vegetable broth and vegan by omitting the cheese.
3.5
19 Rating -
Rate
Non Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Squash Risotto Recipe
- 1/4 cup Butternut squash
- 0.13 tablespoon Olive oil
- 1/2 cup Chicken stock
- 0.13 tablespoon Butter
- 1/4 cup Yellow onion
- 1/4 Cloves garlic
- 1/2 Leaves fresh sage
- 1/4 cup Arborio rice
- 0.06 cup Dry white wine
- 1/2 ounce Pecorino romano
- 0.13 teaspoon Kosher salt
- 0.06 teaspoon Pepper
Nutrition
value
value
389
calories per serving
14 g Fat18 g Protein44 g Carbs4 g FiberOther
Current Totals
- Fat14g
- Protein18g
- Carbs44g
- Fiber4g
MacroNutrients
- Carbs44g
- Protein18g
- Fiber4g
Fats
- Fat14g
Vitamins & Minerals
- Calcium42mg
- Iron4mg
- Vitamin A264mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B929mcg
- Vitamin B120mcg
- Vitamin C11mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium78mg
- Manganese1mg
- Phosphorus229mg
- Selenium16mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Self Proclaimed Foodie